Walnut-crusted pork chops

Walnut-crusted pork chops

Total: 35 min. | Active: 35 min.
Low Carb
Nutritional value / person: 704 kcal
, Fat: 51 g
, Carbohydrate: 11 g
, Protein: 48 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Walnut crust

½ red chilli pepper
100 g walnuts
½ bunch oregano
2 tbsp butter, soft
½ tsp ground coriander seeds
½ tsp sea salt
a little pepper

Pork chops

clarified butter for frying
4 pork chops (each approx. 250 g)
1 tsp salt

Fig sauce

½ red chilli pepper
1 red onion
5 figs
1 tbsp butter
½ tsp ground coriander seeds
½ dl red port
2 dl beef bouillon
salt and pepper to taste
3 sprig oregano
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How it's done

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Walnut crust

Deseed the chilli pepper, chop finely with the walnuts. Finely chop the oregano.

Mix the chilli pepper, nuts and oregano with the butter and coriander seeds, season.

Pork chops

Heat the clarified butter in a frying pan. Salt the chops, fry for approx. 3 mins. on each side, remove. Place the chops on a baking tray lined with baking paper.

Spread the nut crust over the chops, press down gently.

To finish in the oven

Approx. 10 mins. in the upper half of an oven preheated to 220°C.

Fig sauce

Deseed and slice the chilli pepper, cut the onion into rings and dice the figs. Heat the butter in the same pan. Add the onion and chilli pepper, sauté, add the figs and coriander seeds, cook briefly.

Pour in the port and reduce almost completely. Pour in the stock, simmer for approx. 10 mins., season. Tear off the oregano leaves, mix in. Serve the sauce with the pork chops.

Good to know
Serve with: Pasta and salad

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